Lemon Cooler Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
1 package: Lemon cake mix,
c Liquid,
3 1/2 ounce: Vanilla instant pudding mix,
1 tbsp: Orange rind, grated
2: Eggs,
3 tbsp: Orange juice,
1: Orange, juice only
1/4 cup: Sugar,
Plus water to equal 1 1/3,
1 pint: Sorbet, favorite flavor
Directions:
Preheat oven to 350. Generously grease and flour a bundt pan.
Combine in large bowl; cake mix, pudding mix, 2 eggs, 1 1/3 cups
juice/water. Mix at medium speed for 2 minutes. Stir in rind. Pour
into prepared pan. Bake 45 to 55 minutes. Cool for 25 minutes, then
invert onto cooling rack. In small saucepan bring 3 tbsp oj and 1/4
cup sugar to boil. Simmer for 3 minutes. Drizzle over top and sides
of cake to glaze. While cake cools; use a melon scoop to make sorbet
blls using pint of sorbet. Return balls to freezer. When cake is
completely cool, fill center with sorbet. Serve immediately.
Recipe By : Duncan Hines box
From: Meg Antczak Date: 10-11-95 (10:22) (159)
Fido: Cooking
Source from luhu.jp
Combine in large bowl; cake mix, pudding mix, 2 eggs, 1 1/3 cups
juice/water. Mix at medium speed for 2 minutes. Stir in rind. Pour
into prepared pan. Bake 45 to 55 minutes. Cool for 25 minutes, then
invert onto cooling rack. In small saucepan bring 3 tbsp oj and 1/4
cup sugar to boil. Simmer for 3 minutes. Drizzle over top and sides
of cake to glaze. While cake cools; use a melon scoop to make sorbet
blls using pint of sorbet. Return balls to freezer. When cake is
completely cool, fill center with sorbet. Serve immediately.
Recipe By : Duncan Hines box
From: Meg Antczak Date: 10-11-95 (10:22) (159)
Fido: Cooking
Source from luhu.jp